• Preheat the oven to 200C (400F). Prepare your pan by rubbing melted butter all throughout and dusting with plain flour. Keep aside.

Making Brown Butter

• In a medium saucepan, heat the butter over low-medium heat while stirring occasionally. For the initial few minutes, it'll bubble and foam a lot as the water in butter evaporates. Only after it reaches the temperature where most water is gone, the milk solids will start to brown and you'll start seeing small brown flecks at the bottom. Once you're happy with the browning (neither light nor burnt), remove the pan from the heat and if you want, strain the liquid into your bowl to catch the brown bits. (I add the brown bits to the batter too unless they are too burnt). Let the liquid cool down slightly for about 10 minutes.

Financiers Batter

• In a bowl, whisk the egg whites and sugar for about 2 minutes till the sugar is almost dissolved and mixture is thick and foamy.
• Sift in the almond flour, all purpose flour and salt into the bowl and mix till its all combined and no lumps remain.
• Add the slightly cool brown butter to the mixture and whisk together. Add the fresh orange zest and combine.
• Fill the pan with batter a little more than half full. (If you're adding a fruit here, press a small piece of it into the center of each).
• Bake the financiers for 10-12 minutes (depending on the size of Financiers it may take longer).
• Remove from the oven and let it cool for about 10 minutes before removing the Financiers from the pan. Cool them completely on a wire rack.
• The financiers can be stored in an air-tight container for up to one week at room temperature.